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Possibly thee most delicious Keto bread recipe you will try!

The Best Keto Bread Recipe (Gluten and Grain-Free)

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My Best Keto Bread Recipe is the perfect way to enjoy bread and rolls without compromising on taste or texture!

Hi Bold Bakers!

I’m Olivia Crouppen, Gemma’s Culinary Assistant and Bigger Bolder Baking’s resident alternative baker. You may have seen me in a few other Bigger Bolder Baking videos like Homemade Twix Bars and Gemma Eats: Disneyland Food. As a baker with a passion for creating sweet treats that cater to a variety of lifestyles from vegan to Keto and everything in between, I’m here to share with you my holistic twist on all of the classic sweets I can’t live without.

Sometimes avoiding high-carb, grain-based foods can be difficult. If you’re trying a ketogenic lifestyle or have a gluten or grain allergy, it can be hard to cut out carbs altogether, but once you make the switch there are many benefits most people feel pretty quickly. Now, you can make the bread you’ve always loved, the way you want, with the confidence that it’ll turn out incredible.

I specially created this recipe ‘The Best Keto Bread’ for those of you who are trying a new way of eating, or have been enjoying that lifestyle for a time now, but are longing for the foods you might have had before. From avocado toast to french toast and sandwiches, this bread is the perfect way to keep on enjoying light fluffy bread and rolls without undoing all the work you might have put into your ketogenic lifestyle. But it isn’t only for those with an alternative diets.

Simply, this is a lovely bread recipe to have on hand no matter what. You will love this fluffy aromatic bread. Made with no yeast and in one bowl, it’s actually kind of unbelievable how tasty it is considering the usual process that goes into making bread. The end result is for everyone, and just so happens to be super low in carbs, gluten and grain-free!

What does this Keto Bread taste like?

Made with only 6 pretty common ingredients, this bread is full of flavor and texture. The smell and look of this bread is similar to that of a whole wheat loaf.

I love to top mine with sesame seeds, but feel free to top it with other seeds and seasonings you like! Made from almond flour, egg whites, psyllium husk, apple cider vinegar, baking powder, and water, this bread is a no-brainer. Why not give a lower carb bread option a try, especially when you aren’t losing out on any of the flavor or texture?

[ Need to substitute eggs in a recipe? Follow Bigger Bolder Baking’s Simple Egg Substitute Guide! ]

What is psyllium husk?


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Psyllium husk is an ingredient you might not have worked with before, but it’s readily available both online and in grocery stores. Psyllium husk is pure fiber and acts as the binder of the bread.

This added fiber is not only great for you, but it has a totally neutral taste and adds bread-like texture, making the bread fluffy with air pockets just like a classic loaf of whole wheat bread. If for some reason you can’t find psyllium husk, you can substitute ground flax or flax meal. That said, I prefer the texture psyllium husk provides.

Can it be made into rolls?


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This bread is the real deal! Slice it and spread it with butter, peanut butter and jelly, or slap on some bacon, avocado, and cheese… YUM! The smell and flavor of the bread is lovely and yeasty even though there is no tricky yeast involved.

The other great this about my Keto Bread Recipe is that it’s super versatile and can be shaped into individual rolls! All you have to do to turn this loaf into a batch of rolls is divide the dough into 6-8 balls and gently roll it in your hands. They bake up in a little less time — about 40 minutes — and are a great sub for burger buns and dinner rolls. This is my absolute go-to bread recipe. I made this super simple for you guys, and I truly cant wait for you to give it a try.

Bread for all!

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3.7 from 131 votes
Possibly thee most delicious Keto bread recipe you will try!
The Best Keto Bread Recipe
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins

My Best Keto Bread Recipe is the perfect way to keep on enjoying light fluffy bread and rolls without compromising on taste or texture!

Course: bread
Cuisine: American
Servings: 10
Calories: 53 kcal
  • 1 1/4 cups (5oz/143g) almond flour
  • 5 tablespoons psyllium husk*powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 1 cup (8floz/225ml) boiling water
  • 3 egg whites
  • 2 tablespoons sesame seeds, optional
  1. Pre-heat your oven to 350°F (180°C) then butter and line a 9x5 inch loaf tin with parchment paper. Set aside. 

  2. In a large bowl combine the almond flour, psyllium husk*, baking powder and salt.

  3. Add the egg whites and apple cider vinegar to the dry ingredients with an electric mixer on medium speed until a paste-like dough is formed.

  4. While mixing on low-speed, stream in the boiling water. Turn the speed up to high and mix for about 30 seconds, or until the dough forms and elastic play-dough like mixture. Be careful not to over-mix! 

  5. Transfer the dough to the prepared baking tin and smooth the top. Lastly, sprinkle over the sesame seeds. 

  6. Bake the bread for 55-65 minutes or until the top has risen and puffed up like a traditional sandwich loaf.

  7. Remove the bread from the oven and allow to cool slightly before transferring to a cooling rack.

  8. Once cooled slice and enjoy! Store the bread covered at room temperature for 2 days. After 2 days I suggest storing it in the fridge for no longer than another 2 days.

Recipe Notes
  • *If for some reason you cant find psyllium husk, you can substitute ground flax or flax meal.
Nutrition Facts
The Best Keto Bread Recipe
Amount Per Serving (1 slice)
Calories 53 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 55mg2%
Potassium 37mg1%
Carbohydrates 4g1%
Fiber 6g25%
Protein 2g4%
Calcium 30mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Joanna on October 8, 2019 at 8:02 pm

    I missed bread so bad…and I never review anything but this bread almost made me tear up 🙂

    Yeah it wasn’t this perfect fluffy wheat loaf but it is pretty damn good!

    • Gemma Stafford on October 9, 2019 at 7:32 pm

      I’m delighted to hear you enjoyed the Keto Bread Recipe, Joana. Have you tried our other Keto recipes?

  2. Darlene on September 30, 2019 at 7:54 am

    I was so excited about this keto recipe since bread is what I miss the most. It smelled great and looked beautiful in the oven but that was it???? it turned out a solid mass once cooled. Not only did it fall but it was way too dense; like a solid lump. What could I have done wrong? I would appreciate any thoughts

    • Gemma Stafford on September 30, 2019 at 1:39 pm

      I’m sorry to hear that. Did you follow the recipe to the letter? I’m guessing that it stayed in the oven longer than it should or it could be one of the ingredients. Let me check my recipe again and see if there is anything I missed.

      • Darlene on September 30, 2019 at 4:01 pm

        I’m thinking of maybe cutting back on the water just a bit since it seemed very moist after baking, falling and becoming a solid lump

        • Gemma Stafford on October 1, 2019 at 8:12 am

          Maybe that will help Darlene. Also I haven’t tried this but someone suggested when it is out of the oven lay it on its side so it can’t fall.

          Good Luck,

  3. Linda on September 7, 2019 at 6:10 am

    My husband loves this recipe, and I’ve had the same problems with it falling. I finally got it to work perfectly every time! First, make sure you use psyllium powder, not husk (I grind the husk). I usually add one or two tbsp. of coconut flour with a little extra egg , but the real magic happened when I substituted one tsp of baking soda for one tsp of baking powder. Wow. Perfectly risen loaf each time, and the texture is totally transformed. Absolutely five star go to bread recipe.

    • Gemma Stafford on September 7, 2019 at 6:32 am

      Wow! Thanks for sharing Linda. I’m delighted you’ve got this as your go to bread recipe.

    • Charlotte on September 7, 2019 at 12:04 pm

      This sounds like the perfect answer to the problems I was having with this recipe. May I ask, how did you figure out switching the baking soda for baking powder? I’d love to know your thought process.

  4. Joy Brown on August 10, 2019 at 5:00 am

    Yes… I loved this recipe made it probably 25 or more times and then just this week … had them really fall made it 11 more times still doing it got 2 good loaves but more no goes… I know the recipe by heart re read it and still fell!!! What is going on… used same product psyllium husk, almond flour baking powder , salt … egg whites apple cider vinegar hot water boiling … so disappointed ☹️ I make it for friends as well and I am letting them Down as well!!! Please any help would be great!!! Joy

    • Gemma Stafford on August 10, 2019 at 3:14 pm

      uggh Joy I’m sorry to hear that. It is frustrating. We are getting mixed feed back that some peoples fall and others don’t.

      One suggestion a Bold Baker had was to lay the bread on it’s side on a cooling wrack when it comes out of the oven. This may stop it falling.


  5. Helen Terry on July 31, 2019 at 11:05 am

    I failed miserably. So I guess I will get a hoagie roll and hollow it out and just use the top and bottom crust to make my tomato sandwich. I was hoping this would work out. FAILED.

    • Gemma Stafford on August 3, 2019 at 5:44 pm

      Hi Helen,

      I’m sorry to hear that. It’s hard for me to put my finger on what people are struggling with this recipe. We have had success and then others saying there was an issue.

      I’ll have to revisit it,

  6. Gemma Stafford on July 9, 2019 at 1:40 am

    Hi there,
    I think you missed the attribution at the head of the recipe. We always attribute recipes to their source when we know the source. Some traditional recipes date so far back that nobody knows the originator.
    I hope this is of help,
    Gemma 🙂

  7. Helen Terry on July 7, 2019 at 2:18 pm

    I can’t use almond flour, intolerant, since I do gluten free as much as possible, I use brown rice flour. I also use coconut flour, tapioca flour and potato starch.

  8. Jackie on July 3, 2019 at 10:13 am

    I made this yesterday, it came out fine. Could have cooked a little more in the center but didn’t hurt the flavor and makes great toast. Thanks for the great recipe!

    • Gemma Stafford on July 4, 2019 at 2:32 am

      Hi Jackie,
      Good! I am happy to hear this. You may need to either bake a little linger or raise the temperature a little in your oven. Ovens vary so much so it is important to be able to judge the doneness of the bake and give it a few more minutes if required.
      Other bold bakers have made dinner rolls with this recipe too, you can give that a shot!
      Gemma 🙂

  9. Alice on June 29, 2019 at 11:50 am

    Best low carb bread I have ever eaten. To combat the moistness after a day or so I wrapped a few slices in paper towel and microwaved them for 30 seconds and then toasted them to get a perfect dry toasty texture…delicious!

    • Gemma Stafford on June 29, 2019 at 1:06 pm

      I’m thrilled to hear that, Alice!! Thanks for trying it out.


  10. Michelle Vock on June 20, 2019 at 2:04 am

    Hi, I don’t know what I have done wrong but mine turned out doughy in the middle and hard around the outside, like the steam could not escape?

    • Gemma Stafford on June 20, 2019 at 1:44 pm

      Hi Michelle! Your oven may have run too hot. Sometimes our ovens run on a mind of their own. They are finicky creatures! You can set the temperature, but it would not run exactly the same temperature. This happens in professional kitchens too!

      If you could invest in a nice oven thermometer, that would be grand. But if not, with sheer observation and note taking, you can adjust the temperature accordingly. Hope this helps! Gemma ????

      • Rachana on September 23, 2019 at 5:28 am

        Hi Gemma,
        Can i make this in a micro oven
        If so what shud be the temperature and duration?

        • Gemma Stafford on September 23, 2019 at 10:15 am

          Hi Rachana. I have not tried that with this recipe. Coking time in a microwave oven is usually a third of the time it takes to bake it in a convection oven. I hope this helps.

  11. Suzanne Livingstone on June 16, 2019 at 3:32 am

    I followed this recipe exactly and it turned out almost perfect – my bottom was a bit under-cooked as I think I took it out of the oven a bit too soon.

    However, the top part of the loaf was cooked perfectly and was delicious – despite me thinking it would be too almond-y. Once I put butter / peanut butter on it tasted delicious. It also toasted great.

    I’ll definitely be making this again and again, whenever I get a bread craving on my keto diet. Big thumbs up!

    • Gemma Stafford on June 17, 2019 at 8:51 am

      Glad that you loved Olivia’s recipe!

  12. Rayne on June 4, 2019 at 8:29 am

    I made them into rolls– put in for 40, and they puffed up and looked/smelled amazing. I cut them open and they were still a bit moist/doughy but I followed the recipe. I’ve never made bread so I’m not sure if this is normal. Should I not have eaten one/should I put it back in for 10 or so minutes? It tastes great but not sure if it’s supposed to be doughy in the slightest. I’m sick with a sinus infection so I’m not sure if my tummy is just fickle or the dough is undercooked and not helping. Haha. But is it safe to consume like this or should I toss it and put the next batch in for 50 mins instead? I like softer bread, not crunchy. Microwaved it for 30 seconds before eating, but still a little moist and doughy.

    • Gemma Stafford on June 5, 2019 at 8:16 am

      Hi Rayne,
      this will not make you sick, you can be sure of this.
      This is a moist bread, but not wet. Ovens are fickle (lovely word) and it is not possible to give precise times for a bake due to this. Learning to judge the ‘doneness’ is all part of being a great baker. I suggest you return this batch to the oven for about 20 minutes so as not to waste them.
      As you bake more and more you will begin to know that the bake is done by the look and by the smell (aroma), a touch too, a gently press down on the top of the bake will tell a lot.
      Well done for making this first bread, I hope you go on to bake lots more,
      Gemma 🙂

  13. Caroline Cirace on May 8, 2019 at 6:26 pm

    Would it be alright to use purified psyllium
    Instead of powered?

    • Gemma Stafford on May 8, 2019 at 10:33 pm

      Hi Caroline,

      I looked it up and I think you can use purified psyllium no problem. You can also replace it with flax meal if you need to.

      Hope this helps,

  14. Charlotte on May 4, 2019 at 11:48 am

    The bread is easy to make. Followed the directions exactly and I am glad I did because mixing this bread is NOT intuitive, especially if you have made yeast bread before. I need a better way to test for doneness. Tapping on the side of the loaf and listening for the hollow sound doesn’t work with this bread. Took about 20 minutes longer to bake than the recipe called for. I tried using my digital thermometer but it decided to die right when I needed it Besides, afterward I read that 210 degrees only is for some breads. All of that said, the bread is delicious and a real treat after no having had bread for a while. Any suggestions on where to get almond flour any less expensive than $12.99 a pound?

    • Gemma Stafford on May 5, 2019 at 3:52 am

      Hi Charlotte,
      you are right, testing this type of bread for doneness is totally different from regular yeast bread. It is almost more about the feel, resistance when you press it on top. The temperature of the ingredients will also affect the time of the bake, particularly for eggs.
      I am delighted that you made this recipe, and now you can play with it a little too. One bold baker made dinner rolls with this, freezing some for her lunch box, and that sounded like a great idea to me!
      Almonds are expensive, so the flour tends to be expensive. Check out the price of the whole nuts where you live, you can make your own flour from blanched almonds. (
      I hope this is of help, thank you for your input,
      Gemma 🙂

    • Merry on May 17, 2019 at 4:54 pm

      Charlotte, my name is Merry, i have been on keto diet for about 1.5 years. I’m from PA, so I’m not sure where you are from. Sam’s whole sale has Bobs red mill 3lb bag for under $15, and Wal-Mart, an off brand 4lbs for $20.

      • Gemma Stafford on May 18, 2019 at 1:09 am

        Thank you Merry for this help,
        Gemma 🙂

        • Charlotte on May 18, 2019 at 1:10 pm

          Merry, Thank you for the information. I am in western North Carolina and I have access to a Walmart and a Sam’s is about an hour away and I try to get there about once every 3 months.

    • Margaret on June 23, 2019 at 6:31 am

      Charlotte, if in the U.S., Costco has 3lb bags for $11.99 ($12.99?). Super fine almond flour. Sam’s stopped carrying the Bob’s Red Mill supposedly to put out their own brand, but have not seen that. Big Lot’s $3-5 range (check expiration dates, thought not expired, sometimes they are close). These are the one’s I know.

  15. Demi Thompson on May 2, 2019 at 2:24 am

    Hi Gemma
    My bread was a hot mess lol. But I feel like I followed the recipe to a tee. I only have a handheld electric mixer. Perhaps I used the wrong attachment? I cooked it for 65 mins. After cooling, it deflated. Once I sliced it, the top half was air and the bottom half was dense and looked like webbing sort of. Wasn’t cooked properly either. Any tips would be so great, or even better, a video pretty please!

    • Gemma Stafford on May 2, 2019 at 4:11 am

      Hi Demi,
      I think we will get a video for this recipe shortly, I will ask the team.
      You did not tell me about your oven, that is relevant to this. If you are baking in an OTG then the timing will be important. If you are using a conventional oven then I am a bit mystified. The method here is important, and the ingredients too, I could do with a little more information from you to figure it out. I do not think it was to do with your mixer!
      Do let me know if I can help further,
      Gemma 🙂

      • Jackie on July 9, 2019 at 11:13 am

        Hi. The same has happened to me. Massive air gap at the top. Soggy dough at the bottom. I have a conventional oven. I’ve tried two loaves and had the same result. The second I lowered the heat a fraction and cooked for 100 minutes. Same result

        • Gemma Stafford on July 15, 2019 at 7:30 pm

          Jackie sorry for my late reply.

          I’m going to look into this recipe further. We have heard form people have great results and then other comments similar to yours.
          I’ll see if there is any way we can rectify this.


  16. Shannon on April 26, 2019 at 6:37 am

    Hi! I’m wondering if this recipe could be converted to use in a bread machine?

    • Gemma Stafford on April 27, 2019 at 3:10 am

      Hi Shannon,
      I am not too sure about this! I think it depends on the machine. If there is a ‘Cake’ setting then use that, and that should work well for you. Other than that I do not think the kneading option will help in this KETO bread as there is no gluten to develop.
      Do let u know if you try it,
      Gemma 🙂

  17. Hankg on April 16, 2019 at 3:29 am

    The bread itself is ok but it does not keep its rise after cooling and is therefore ridiculously small.

    • Gemma Stafford on April 16, 2019 at 1:56 pm

      Hi, yes if there is not enough air whipped into the bread it can fall, but it will still toast up and taste lovely.

  18. Valerie Adams on April 14, 2019 at 5:40 am

    How many slices do I slice for the calories per slice?

    • Gemma Stafford on April 15, 2019 at 12:37 pm

      Hi, this is 10-12 slices

  19. Jean -from Michigan USA on April 1, 2019 at 9:28 am

    I substituted flaxseed in this recipe. When I mixed in the hot water it turned to soup. I checked the weight of the almond meal and 1 1/4 cups was 3.8 oz(vs 5 oz in recipe). I ended up adding another 3/4 of a cup of almond flour before it looked like dough, but not sticky as in recipe. It did not rise so was very dense, but had a nice crust & flavor was ok. Should flaxseed meal be increased or soaked before adding?

    • Gemma Stafford on April 1, 2019 at 9:46 am

      Hi, this really works the best with psyllium husk, when using flax it can be more dense like you’re describing. If you do you flax, it should be finely ground.

  20. Dennis on March 29, 2019 at 1:32 pm

    Doubled recipe cooked it for 65 minutes. Was nice, brown and puffed up. Removed from oven. While cooling bread deflated…when cut the dough was mostly dry but slightly moist and did not rise

    • Gemma Stafford on March 31, 2019 at 3:40 pm

      Hi Dennis,

      Oh I’m sorry to hear that. We have had issues with some people saying it deflated but not dry on the inside. I’m really surprised to hear it didn’t rise at all.

      We will revisit this recipe to see if there is an issue.

  21. Kristine on March 28, 2019 at 3:45 pm

    Hi, Gemma! I tried this recipe but it turned out a bit cakey. I used flaxseed bec I tried psyllium husk before, it has a cardboard smell. Hahaha. Anyway, any tips to make it fluffy and stretchy? The one I made can’t be folded without breaking. Hoping for your additional inputs. 🙂

    • Gemma Stafford on March 29, 2019 at 2:32 am

      Hi Kristine,
      Haha! the problem is you changed the recipe, so my tip is, go back to the psyllium husk! Poor you, that does not sound like a great result. Gluten in flour is what makes a wheat bread spongy/stretchy. Flax seed is a good addition to any bread, highly nutritious, but it will not replace the gluten, which is what the psyllium will do, it is almost a gum! Guar gum is another alternative/xanthan gum too, just a little should help, but we did not use it in this recipe, so I cannot be 100% sure of the quantity to use.
      I hope this helps, it is just a matter of getting this right for you,
      Gemma 🙂

      • Kristine on March 29, 2019 at 2:37 am

        Thanks so much!

  22. Johanna Bryant on March 27, 2019 at 1:36 pm

    It’s in the oven now smells so good, can hardly wait, so far looks good too. Will post pic later

    • Gemma Stafford on March 27, 2019 at 3:28 pm

      YAY, great job, i can’t wait to see!

  23. pam on March 26, 2019 at 10:50 am

    Can I use whole wheat flour instead of almond. Can not have nuts. Do not want to use white flour, Np yeast and it will rise?

    • Gemma Stafford on March 27, 2019 at 3:42 pm

      Hi, in this case you can use a gf all-purpose flour instead but i would not suggest whole wheat.

  24. Kim on March 25, 2019 at 3:20 am

    Hi Gemma, is there a video that I can watch of this bread being made ?

    • Gemma Stafford on March 25, 2019 at 11:17 am

      Not yet! But we’ll have to work on one!

  25. Likeleli Letete on March 24, 2019 at 11:30 pm

    Hi Gemma
    Can i replace almond flour wth coconut flour?

    • Gemma Stafford on March 25, 2019 at 9:58 am

      I would not suggest that as it will change the texture, you can use a GF all-purpose if you like.

  26. Beata on March 12, 2019 at 2:30 pm

    Hi Gemma, this recipe is perfect. I have made 8 rolls. I used bicarbonate soda instead of baking powder and it worked well. I also sprinkled some poppy seeds and sesame on the top. Oh and I just used an ordinary spoon to mix everything together because I don’t have a mixer, still all turned out excellent.
    Very easy to make and so delicious!!! Thank you so much.

    • Gemma Stafford on March 13, 2019 at 8:36 pm

      thrilled to hear that, Beata!!! I’ll pass it on to Olivia.

      Thanks for trying out this recipe.

  27. nmtate225 on March 7, 2019 at 6:46 pm

    Hi Gemma. Can we use Bran instead of psyllium husks? Love all you recipes.

    • Gemma Stafford on March 9, 2019 at 6:18 am

      yes you absolutely can use bran. Great idea. Also ground flax.


    • Beth on October 11, 2019 at 7:09 pm

      What if one does not have an electric mixer?

      • Gemma Stafford on October 12, 2019 at 1:46 am

        Hi Beth,
        before electric whisks, there was elbow grease and balloon whisks! Many of the present-day recipes were devised before there were home appliances, try it!
        Gemma 🙂

  28. Barsco on March 7, 2019 at 2:33 pm

    I made this yesterday. I quite like the taste and texture is nice. It rose beautifully while baking but once out of the oven it fell to half the size. I have heard that adding some whey protein might help with this – do you have any experience with whey protein?

    • Gemma Stafford on March 9, 2019 at 6:20 am

      I don’t unfortunately but that is interesting.

      The fallen bread has happened to a few people. One tip I got was to turn the bread on it’s side once it comes out of the oven.

      Hope this helps,

      • Barsco on March 17, 2019 at 7:44 am

        I made this a second time with great results (the first one fell flat once out of the oven) This time I added 15 grams of whey protein powder (about 1\4 cup) and it turned out fantastic! It didn’t fall and it has a great fluffy texture.
        I do have another question regarding nutritional values. It states that there is more fiber than carbs. Does this mean it actually has no net carbs?

        • Gemma Stafford on March 18, 2019 at 11:52 am

          Hi, yes the carbs are from the fiber content. I will have to try it with protein powder, that’s a great idea!

  29. Mellissa Pawul on March 7, 2019 at 11:40 am

    Hi Gemma !
    Love all your recipes that I have tried. Question on the Substitute for the psyllium husk , due you use the same amount for the flaxseed or flax meal?

    • Gemma Stafford on March 7, 2019 at 6:12 pm

      Yes absolutely use the same amount of ground flaxseed :).


  30. Janice on March 7, 2019 at 10:23 am

    Hi. I’m allergic to nuts, could I use gluten free all purpose flour instead?

    • Gemma Stafford on March 7, 2019 at 6:11 pm

      Hi Janice,

      Yes you can try different flours but just note you might not get the same results as I did. If you are going to add a different flour just add a little bit so it doesn’t become too heavy.

      Hope this helps,

  31. Niccii on March 5, 2019 at 8:03 pm

    in the beginning of the paragraph describing the ingredients you say baking soda but in the list you mentioned baking powder which is the correct one?

    • Gemma Stafford on March 7, 2019 at 6:03 pm

      Hi Niccii,

      Good catch, it is supposed to be baking powder. I just corrected the post.

      Thanks for letting me know 🙂

  32. YinMin on February 19, 2019 at 6:08 am

    Hi thanks for the recipe. is there any thing I can substitute for Psyllium husk. we don’t have here .

    • Gemma Stafford on February 19, 2019 at 2:41 pm

      Hi there, you can try ground flax instead, it will have a slightly different result but will still have nice flavor and texture.

  33. Maureen Dillon on February 18, 2019 at 5:40 am

    Mine hardly rose .. so disappointed as difficult to use as bread if its 2 inches high. ????

    • Gemma Stafford on February 18, 2019 at 4:55 pm

      Im sorry to hear that! This can happen, if so you can whip the egg whites before adding them in to give the bread air.

  34. Jasmine C on February 16, 2019 at 4:01 pm

    I made the Keto bread today and it was awesome – THANK YOU !! . Just wanted to know if I can reduce the salt – it seemed a little too salty. Would love to post a pic but don’t know how.

    • Gemma Stafford on February 16, 2019 at 4:10 pm

      Hi Jasmine,

      First off, YAY! delighted you like it. Secondly there is a ‘submit photo’ tab below the written recipe but above the comments.

      I have noted the amount of salt. Olivia LOVES salt in her recipes but maybe we can cut back a small bit.


  35. Evelyn on February 16, 2019 at 2:03 pm

    I made this twice now. The bread rises beautifully while baking. Then I take it out of the oven and it falls. Any suggestions? This makes it tough to make a sandwich! But besides that the bread taste wonderful.

    • Gemma Stafford on February 16, 2019 at 4:19 pm

      Hi Evelyn,

      I’m thrilled to hear you like it! So I have heard this a few times.You aren’t doing anything wrong. One other baker recommend actually laying the loaf on it’s side when it comes out of the oven to stop this from happening. I haven’t tried it but it sounded like a good idea 🙂


      • Evelyn on February 26, 2019 at 2:22 pm

        Ok. Thanks. Am baking some right now and will try that!

        • Gemma Stafford on February 26, 2019 at 3:23 pm

          😀 let me know how you go!

          • Evelyn on February 27, 2019 at 9:30 am

            It collapsed sideways! Darn….a real silly looking loaf but great taste nonetheless! It was beautiful in the oven. Thinking maybe lining bottom of pan with paper and no grease or paper on sides. Maybe if it sticks to the sides while cooling??

            • Gemma Stafford on February 28, 2019 at 2:57 am

              Hi Evelyn,
              are you using a silicon pan? these tend to spread the bake a little. I can see it now in my mind’s eye! I am sorry, but I am having a little giggle! I am glad you baked it though. Other bold bakers have made this as rolls too, you could try that!
              Happy to have you here with us though,
              Gemma 🙂

  36. Donna on February 16, 2019 at 6:25 am

    In reading the other comments I actually whipped my egg whites added the vinegar to those, poured in the boiling water to the dry ingredients while mixing and then folded in the egg white mixture. Made rolls with the batte, they raised and tasted great!

    • Gemma Stafford on February 16, 2019 at 4:31 pm

      Delighted to hear that, Donna!!!

      Thanks so much for trying this recipe.

  37. Maria on February 16, 2019 at 6:19 am

    I tried this tecipe twice and I failed both times… First time the dough looked like soup, so there was no surprise when the inside looked like pudding. My second attempt was not too different. The dough’s consistency was a lot better but still could not handle it-had to spoon it out. Baked for almost 90 minutes and it was still raw in the middle. I don’t know what I’m doing wrong…

    • Gemma Stafford on February 16, 2019 at 4:43 pm

      oh gosh, Maria i’m sorry to hear that.

      It is a runny batter so I don’t think you are doing too much different. Are you measuring in cups, grams or ounces?
      Did you change anything regarding the ingredients?


  38. Paul UK on February 9, 2019 at 10:26 am

    Made this yesterday, I have missed making and eating bread since being on Keto, and this was a great tasty substitute.Makes great toast as well.

    • Gemma Stafford on February 10, 2019 at 2:04 am

      Hi Paul,
      Yes! bread is the thing Keto dieters miss the most, and I know why, being a bread person!I am delighted you tried this recipe and enjoyed it, it help to stay on track.
      Thank you for this kind review,
      Gemma 🙂

  39. Susie Ling on February 4, 2019 at 8:42 am

    My bread did not rise and I used the exact recipe listed. What could have gone wrong?

    • Gemma Stafford on February 4, 2019 at 1:06 pm

      Hi, that can happen with this recipe. It usually has to do with the egg whites not being whipped enough.

      • Denise on February 4, 2019 at 3:24 pm

        The recipe does not say to whip the egg whites. Should this be done? If so till peaks form?

        • Gemma Stafford on February 4, 2019 at 4:06 pm

          Ah, you do not have to but it will help if you want to add air into the bread, yes. Let me know how you go if you try it again!

          • Susie Ling on February 10, 2019 at 8:41 am

            I whipped my egg whites and still bread didn’t rise much at all. What am I missing? are you supposed to use the yolks as well?

            • Gemma Stafford on February 11, 2019 at 1:28 am

              Hi Susie,
              You may have under whisked the batter. go back to the recipe, follow the steps as described. The step where you whisk in the boiling water is important, I think there is something I do not know!
              Gemma 🙂

      • RJ on February 7, 2019 at 1:25 am

        Because you didn’t say to whip the egg whites in the instructions

        • Gemma Stafford on February 7, 2019 at 9:42 pm

          Yes you do not have to but if you want to add more air into the bread you can. I will add this to the notes of the recipe, thank you!

  40. Stacy on January 28, 2019 at 3:08 pm

    My bread did not raise. It tasted great though. I used flax meal instead of psyllium husk. Could this be why it’s not fluffy? Thanks.

    • Gemma Stafford on January 29, 2019 at 1:08 am

      Hi Stacy,
      Yes! it is best to use the ingredients as indicated. However, I am happy that this bread tasted good. Another bold baker told me she makes dinner rolls from this dough. If you can get the husks you should try it again, it is worth it!
      Gemma 🙂

  41. Kelly McLaughlin on January 28, 2019 at 4:33 am

    I LOVE this bread! I’ve been making them as rolls. I’m wondering if the recipe can be doubled or tripled? I’d like to make a big batch at once but am not sure if it will affect the chemistry of the bread. Thank you!!!

    • Gemma Stafford on January 28, 2019 at 9:14 am

      Hi Kelly,
      I think this will be perfectly possible with this recipe. Double it easily I think, I tend not to go too much farther than that as a recipe can be thrown out by flour/liquid quantities.
      Thank you for telling us how you manage this recipe, other bold bakers will be encouraged to try it, gf or no!
      Gemma 🙂

  42. Laura on January 25, 2019 at 11:09 am

    Does this bread freeze well? Thanks!

    • Gemma Stafford on January 27, 2019 at 1:20 am

      Hi Laura,
      Yes it does.
      I hope you enjoy this recipe,
      Gemma 🙂

  43. Iona Gregorio on January 24, 2019 at 7:13 pm

    Hi Gemma,

    I wonder if I can top it with cheese?! I read in the comments that you can add fresh garlic but I didn’t see How it turned out.

    Thank you. ????

    • Gemma Stafford on January 24, 2019 at 9:25 pm

      Yes, that would be a great addition!

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